Venezuelan Sweet Corn Cachapas

Why You’ll Love This Recipe

I love how quick and easy these cachapas are to prepare. The ingredients are simple, the method is beginner-friendly, and the result is pure comfort food. They’re naturally sweet from the corn, cheesy from the mozzarella, and buttery enough to satisfy any savory craving. Whether I’m making them for a relaxing weekend breakfast or a light dinner, they always hit the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cachapa Batter:

• 400 g canned sweet corn, drained

• 1 large egg

• 35 g all-purpose flour

• 1 teaspoon salt

• 2 tablespoons granulated sugar

For Pan-Frying:

• 2 tablespoons vegetable oil

Filling and Serving:

• 250 g buffalo mozzarella cheese, sliced

• 2 tablespoons unsalted butter

Directions

1. Make the Batter:
   I blend the sweet corn, egg, flour, salt, and sugar in a blender or food processor. I stop when the mixture is mostly smooth, leaving a few corn bits for texture.

2. Cook the Cachapas:
   I heat a large skillet or griddle over medium heat, then add the vegetable oil. Once hot, I spoon about 60 ml (¼ cup) of batter per cachapa onto the pan, spreading it into a round shape. I cook each one for 3–4 minutes per side, until golden and crisp.

3. Add the Cheese:
   After cooking, I place mozzarella slices in the center of each cachapa and fold them in half. The heat from the pancake melts the cheese inside.

4. Serve:
   While still warm, I top each cachapa with a pat of unsalted butter and serve right away. Sometimes I enjoy them with a dipping sauce like garlic aioli or spicy salsa, but they’re also perfect on their own.

Servings and timing

• Servings: 4 cachapas

• Prep Time: 10 minutes

• Cook Time: 15 minutes

• Total Time: 25 minutes

Variations

I sometimes mix things up by adding a little shredded queso fresco or gouda along with the mozzarella. For a sweeter version, I skip the cheese and serve them with honey or condensed milk. If I want a heartier meal, I add slices of ham or cooked bacon before folding.

Storage/Reheating

If I have leftovers, I store the cooked cachapas in the fridge for up to 2 days. I reheat them in a skillet or on a griddle over low heat to bring back the crisp edges and melty center. They also freeze well—just separate them with parchment and reheat straight from frozen.

FAQs

Can I use frozen or fresh corn instead of canned?

Yes, I’ve used both. I just make sure to cook and drain the corn before blending if it’s frozen or fresh.

What kind of mozzarella is best?

I like using buffalo mozzarella for its soft texture and mild flavor, but regular fresh mozzarella or even shredded low-moisture mozzarella works well too.

Can I make the batter ahead of time?

Yes, I sometimes prep the batter a few hours ahead and keep it in the fridge. I stir it before using to make sure it’s smooth.

Are cachapas gluten-free?

Not as written, but I’ve made them with a gluten-free flour blend and they turn out just as good.

What should I serve with cachapas?

I usually pair them with avocado slices, a fresh salad, or a side of scrambled eggs. They’re also delicious alongside black beans or a protein like pulled chicken.

Conclusion

Venezuelan Sweet Corn Cachapas are a comforting, cheesy dish that brings together sweet and savory in every bite. I love how easy they are to make and how versatile they can be—from breakfast to dinner, plain or filled, casual or dressed up. Once I tried them, they became a regular in my kitchen.